Let this muffin-tin recipe help you meal-prep a week's worth of protein-rich muffin-tin eggs with the classic combo of ham, Cheddar cheese, and broccoli to stash in the fridge or freezer for those extra-busy mornings!

Serving: 6

Total: 45 minutes


8 large eggs

½ cup milk

¼ teaspoon salt

¼ teaspoon ground pepper

¾ cup chopped ham ( optional) 

¾ cup chopped broccoli

6 tablespoons shredded Cheddar cheese

¼ cup chopped fresh chives


  • Preheat oven to 175.
  • Whisk eggs, milk, salt, and pepper in a large bowl.
  • Liberally coat a 12-cup muffin pan with cooking spray (or use silicone muffin cups). Divide ham, broccoli, Cheddar and chives among the muffin cups. Top with the egg mixture. Bake until set and lightly brown, 20 to 25 minutes. Let stand for 5 minutes before removing from the pan.


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